USMAN’s Chicken Kofta


(Serves 4)

  • ¼ cup (60ml) vegetable oil

  • 2 large onions, thinly sliced

  • 2 cloves garlic, finely chopped

  • 1 teaspoon red chilli flakes

  • 15g fresh turmeric, peeled

  • 10g fresh ginger, peeled

  • 1 cup (250g) natural Greek-style yoghurt, plus extra to serve

  • 2 cups (500ml) chicken stock

  • Salt and pepper, to taste

  • Fresh coriander leaves, fresh red chilli strips and roti, to serve


Garam Masala

  • 1 teaspoon coriander seeds

  • 1 teaspoon cumin seeds

  • 4 green cardamom pods, husks removed

  • 3 cloves

  • Pinch cinnamon

  • Pinch finely grated nutmeg

  • Salt and pepper, to taste



  • 500g chicken mince

  • 2 teaspoons chickpea flour

  • 2 spring onions, thinly sliced

  • 2 cloves garlic, finely chopped

  • 1 teaspoon finely chopped ginger

  • ½ teaspoon red chilli flakes

  • ½ teaspoon freshly ground garam masala

  • Salt and pepper, to taste

  • Vegetable oil, for shallow frying


STEP 1.    

To make the garam masala, place the coriander and cumin seeds in a small pan over medium heat. Cook, swirling the pan occasionally for 1-2 minutes or until lightly toasted and fragrant. Transfer spices to a mortar and pestle with the cardamom, cloves and cinnamon. Pound to a fine powder. Set aside.

STEP 2.    

To make the kofta, place the chicken, chickpea flour, onion, garlic, ginger, chilli flakes and half a teaspoon of the freshly ground garam masala in a medium bowl. Season with salt and pepper. Mix to combine. Set aside in the fridge for flavours to infuse.

STEP 3.    

Heat the oil in a large pot over medium to low heat. Add the onion and garlic. Cook, stirring occasionally for 20 minutes or until browned and caramelised.

STEP 4.    

Meanwhile add the chilli flakes, turmeric and ginger to the remaining garam masala and pound to form a paste. Spoon the spice mixture into the onions in the last minute of cooking.

STEP 5.    

Stir the stock and yoghurt into the onion mixture. Using a hand-held stick blender, blend until smooth. Bring to the boil. Reduce heat to low and simmer for 8 minutes or until slightly thickened.

STEP 6.    

Meanwhile to finish the kofta, heat oil in a large wok. Using damp hands, roll tablespoonfuls of the mixture into 20 balls. Fry in batches, gently swirling the wok around, for 3 to 4 minutes or until golden brown all over and cooked through. Transfer to a plate lined with absorbent kitchen paper.

STEP 7.    

Spoon the yoghurt sauce among serving bowls and top with the kofta. Sprinkle with coriander and chilli strips. Serve with roti on the side.

TIP: Chickpea flour is also known as besan or gram flour.